Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tbsp oil
• 1 large red onion
• 2 cloves garlic
• 350 g fresh tomatoes
• 100 g chopped sundried tomatoes
• 1 red pepper
• 1 yellow pepper
• 2 tbsp Italian herbs
• 1 tbsp balsamic vinegar
• Salt & pepper to taste
• 100 g chopped sundried tomatoes
• 250 ml water
• 250 ml stock
• 220 g dry spaghetti
• Fresh basil

Instructions

1. Select Sauté on the Instant Pot and add the oil.
2. Once hot, add the onion and garlic and sauté for a few minutes, stirring occasionally.
3. Add the tomatoes and peppers and Italian herbs and sauté for for another 30 seconds, then add the balsamic vinegar and press cancel.
4. Add the water, stock, and the dried spaghetti (you may need to snap in half to fit in.)
5. Give everything a stir and deglaze the base of the inner pot with a wooden spoon. Try to make sure all the pasta is submerged by the liquid.
6. Secure the lid, and select Pressure Cook and set the time for 7 minutes.
7. When the cooking program has finished, perform a quick pressure release then remove the lid.
8. Stir the pasta and the veg, then serve garnished with fresh basil on top.

Notes

Pictured served in: Corelle Vitrelle Meal Bowl